Vietnemese Garlic Tofu
This can be made with any protein of choice and whatever veggies you like/have
Enjoy!
Steps
1. Make Do Chua the day before (recipe below)
2.Make marinade for your tofu.Marinate for at least 2 hours
3. Cut up all of your veggies/garnishes
4. Make your sauce
5 Cook your rice/Noodles
6. Pan fry your tofu
Recipe
Marinade for Tofu
1/4 cup dark soy sauce
2 cloves garlic- finely chopped
1 thumb sized piece of ginger, Peel and finely chop
1/2 cup water
1/4 cup lime juice
1/4 cup brown sugar
Mix well
1 pkg (1 lb ) of tofu
Cube tofu add to marinade . Cover & Put in fridge for 2 hours.
Peanut Sauce
1/2 cup peanut butter
1/4 cup dark soy sauce
1 tsp each granulated garlic and ginger
1/4 cup brown sugar
juice of half a lime
Mix all ingredients into a small pot heat on medium low until peanut butter is smooth and sauce is well blended . Turn down to low and keep warm , stir often.
Tofu
1/2 cup oil for frying
1 cup cornstarch or tapioca starch
Put oil in pan and turn on Medium high heat until hot
Remove tofu from marinade and drain on towel
Coat with cornstarch
Fry tofu turning to brown all sides
Remove from pan onto towel to absorb excess oil
Veggies
1 cup each shredded red cabbage and napa cabbage
1 mango - peeled and sliced
2 Sweet peppers-I use yellow and red
Garnish
Green onion, lime wedge, cilantro , mint , peanuts. do chua (recipe below)
Rice
2 cups Jasmine Rice or rice noodles
Cook as per directions
Do Chua
1/2 Lb julienned carrots
1/2 Lb julienned daikon radish
4 cups water
1/2 cup apple cider or rice vinegar
1/3 cup sugar
1 tsp salt
In a large bowl mix 2 cups of hot water with sugar & salt. Stir to dissolve. Add vinegar and 2 cups of cold water Add daikon and carrots and cover . Let stand for 24 hours at least . Transfer to sterilized jars. Will last 1 month in the fridge.
To Plate
Scoop Rice or noodles onto plate. Top with your veggies of choice . Pour sauce over top. Top with crispy tofu and garnishes of choice. Serve with lime wedge.
Enjoy!